What is New China Express's health inspection score?

New China Express has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was New China Express last inspected?

New China Express was last inspected on January 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does New China Express have?

New China Express has 43 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is New China Express safe to eat at?

New China Express has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

New China Express

Name: New China Express
Address: 720 E 87TH ST, Chicago, 60619
Rating: 69

720 E 87TH ST, Chicago

Last Inspected: 1/16/2026

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0Fair

Chicago

Ranked #960 of 1000 in Chicago

Improving

7 inspections

Last: Jan 16, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.1

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+31 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

720 E 87TH ST, Chicago, IL 60619

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Violation Timeline

Sep 2023

1 inspections

1 high priority

1 intermediate

4 basic

Sep

Mar 2024

2 inspections

9 basic

Dec 2024

1 inspections

7 basic

Dec

Jun 2025

1 inspections

1 high priority

8 basic

Jan 2026

2 inspections

4 high priority

1 intermediate

7 basic

Jan

Inspection History

7 records on file

2 Canvass Re-Inspection5 Canvass

Jan 26

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14: **C** Wiping Cloths, Use Limitation NOTED GREEN AND WHITE WIPING CLOTH STORED ON CUTTINF BOARD AT COOKSLINE IN KITCHEN. INSTRUCTED TO STORE IN PROPER SANITIZING BUCKETS WITH SANITIZING SOLUTION BETWEEN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: **C** Floors, Walls, and Ceilings- Cleanability NOTED FLOORS THROUGHOUT KITCHEN, UNDERNEATH ALL COOKING EQUIPMENT WITH EXCESSIVE AND THICK GREASE DEPOSITS, FOOD DEBRIS AND DIRT. INSTRUCTED TO DEGREASE, DEEP CLEAN AND MAINTAIN

Base deductions−4 pts

Jan 26

Canvass InspectionFail

4 High1 Med5 Basic

10 total3 risk factors

30/100inspection score

−55 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED PERSON IN CHARGE NO VALID PROOF OF FOOD SAFETY MANAGEMENT TRAINING DURING TIME OF INSPECTION. MUST PROVIDE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (COOKED RICE, EGG FU YUNG, MONGOLIAN BEEF, EGGS, BOURBON CHICKEN) WITHOUT A CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE HOLDER ON SITE. A CERTIFIED FOOD MANAGER ARRIVED AT 3:15PM. INFORMED PERSON IN CHARGE OF THE ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE, AND A CERTIFIED MANAGER SHALL BE ON SITE DURING TCS FOOD PREP, COOKING, SERVING, AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED FACILITY WITH NO VOMIT AND DIARRHEA CLEAN UP KIT FOR EVENTS. INSTRUCTED TO PROVIDE ADEQUATE SUPPLIES FOR VOMIT AND DIARRHEA CLEAN UP. MUST ENSURE THE AVAILABILITY OF BOTH CLEAN UP POLICY AND ADEQUATE SUPPLIES (DISPOSABLE MOP, DISPOSABLE LATEX GLOVES, DISPOSABLE MASK, AND ADEQUATE SANITIZER *MUST ELIMINATE NOROVIRUS*) ON SITE TO PROPERLY CLEAN UP ANY VOMIT OR DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED REAR ICE MACHINE WITH A BUILD-UP OF BLACK SUBSTANCE ON INTERIOR OF ICE CHUTE. ICE IS USED FOR HUMAN CONSUMPTION. PERSON IN CHARGE VOLUNTARILY REMOVED ICE AND CLEANED MACHINE. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO CURRENT PEST CONTROL LOGBOOK ON THE PREMISES. LAST LOGGED SERVICE REPORT IS DATED 3/19/19 AND 6/16/17. INSTRUCTED PERSON IN CHARGE THAT A LICENSED PEST CONTROL COMPANY AND OPERATOR MUST PROVIDE AT LEAST 2 PEST INSPECTIONS A YEAR AND THE REPORTS MUST BE MAINTAINED IN THE LOGBOOK. INSTRUCTED TO PROVIDE A CURRENT PEST CONTROL LOGBOOK AND PEST INSPECTION REPORTS. PRIORITY FOUNDATION 7-38-020(C). CITATION ISSUED.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED GREEN AND WHITE WIPING CLOTH STORED ON CUTTINF BOARD AT COOKSLINE IN KITCHEN. INSTRUCTED TO STORE IN PROPER SANITIZING BUCKETS WITH SANITIZING SOLUTION BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED FOOD STORAGE RACKS WITH ENCRUSTED FOOD DEBRIS AND BLACK FUZZY SUBSTANCE. INSTRUCTED TO DEEP CLEAN AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL COOKING EQUIPMENT AND COOLERS AT COOKSLINE WITH ENCRUSTED GREASE AND FOOD DEBRIS. INSTRUCTED TO DEGREASE, DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FLOORS THROUGHOUT KITCHEN, UNDERNEATH ALL COOKING EQUIPMENT WITH EXCESSIVE AND THICK GREASE DEPOSITS, FOOD DEBRIS AND DIRT. INSTRUCTED TO DEGREASE, DEEP CLEAN AND MAINTAIN
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER WITH PROOF OF ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST MAINTAIN DOCUMENTATION ON SITE.

Base deductions−55 pts

Risk factor bonus (3× +5)−15 pts

Jun 25

Canvass InspectionPass

1 High8 Basic

9 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN WASHROOM AND REAR PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTILCES TO PROTECT FROM CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED UNPACKAGED MEAT STORED IN GROCERY BAGS INSIDE WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE IN FOOD STORAGE BAGS OR CONTAINERS
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED WORN CUTTING BOARDS WITH DEEP GROOVES ON PREP COOLER AND IN PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOLERS, FREEZERS, COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET ON HAND WASHING SINK IN WASHROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILDUP ON LIGHT SHIELDS AND CEILING VENTS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−26 pts

Dec 24

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
THE STORAGE RACKS INSIDE THE WALK IN COOLER WITH RUST. INSTRUCTED TO REMOVE RUST AND MAINTAIN A RUST FREE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE STORAGE RACKS INSIDE THE WALK IN COOLER AND THE LOWER SURFACE OF THE REACH IN COOLERS WITH FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR/EXTERIOR OF THE FRYERS AND COOKING EQUIPMENT WITH THICK BUILD UP OF GREASE, DIRT AND FOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK LEAKS. INSTRUCTED TO FIX THE LEAKS AND MAINTAIN GOOD PLUMBING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND THE EQUIPMENT AND SINKS WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOOR DRAINS AND FLOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE VENTILATION ABOVE THE COOKING EQUIPMENT WITH GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS ON SITE WITH EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID FOOD HANDLER'S CERTIFICATE.

Base deductions−14 pts

Mar 24

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE CAN OPENER WITH OLD FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CAN OPENER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE CUTTING BOARDS IN THE REAR FOOD PREP AREA WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS TO MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR/EXTERIOR OF THE FRYERS WITH THICK BUILD UP OF GREASE, DIRT AND FOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS.

Base deductions−8 pts

Mar 24

Canvass InspectionFail

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE CAN OPENER WITH OLD FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CAN OPENER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE CUTTING BOARDS IN THE REAR FOOD PREP AREA WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS TO MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR/EXTERIOR OF THE FRYERS WITH THICK BUILD UP OF GREASE, DIRT AND FOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED THE FOLLOWING CORE VIOLATIONS FROM REPORT #2582074 DATED 09/20/2023 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: #16-MUST CLEAN AND MAINTAIN THE INTERIOR SIDES AND DOOR OF THE ICE MACHINE. #38-OBSERVED THE INTERIOR SCREEN DOOR NOT TIGHT FITTING AROUND THE DOOR (TOP,BOTTOM AND SIDES). DOOR MUST BE COMPLETLY SEALED TO PREVENT ENTRY POINT FOR PESTS. #39-OBSERVED OPEN FOOD (PRECOOKED & RAW) INSIDE THE WALK IN COOLER AND FREEZER NOT PROTECTED FROM THE ELEMENTS. INSTRUCTED MANAGER TO PROPERLY COVER AND MAINTAIN TO PREVENT POSSIBLE CONTAMINATION. #49-MUST DETAIL CLEAN AND MAINTAIN THE PREP TABLES, DRY STORAGE SHELVING,INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZER AND INTERIOR OF THE WALK IN COOLER, EXTERIOR OF LARGE BULK STORAGE AND SMALL SPICE CONTAINER TO REMOVE SPILLS AND/OR FOOD DEBRIS. #55-OBSERVED THE FLOORS, FLOOR DRAIN AND WALLS HEAVLY ENCRUSTED WITH FOOD DEBRIS,SPIIL AND GREASE. MUST CLEAN AND MAINTAIN. #56-MUST DETAIL CLEAN THE HOO

Base deductions−10 pts

Sep 23

Canvass InspectionPass

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
MUST CLEAN AND MAINTAIN THE INTERIOR SIDES AND DOOR OF THE ICE MACHINE.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE INTERIOR SCREEN DOOR NOT TIGHT FITTING AROUND THE DOOR (TOP,BOTTOM AND SIDES). DOOR MUST BE COMPLETLY SEALED TO PREVENT ENTRY POINT FOR PESTS.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED OPEN FOOD (PRECOOKED & RAW) INSIDE THE WALK IN COOLER AND FREEZER NOT PROTECTED FROM THE ELEMENTS. INSTRUCTED MANAGER TO PROPERLY COVER AND MAINTAIN TO PREVENT POSSIBLE CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DETAIL CLEAN AND MAINTAIN THE PREP TABLES, DRY STORAGE SHELVING,INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZER AND INTERIOR OF THE WALK IN COOLER, EXTERIOR OF LARGE BULK STORAGE AND SMALL SPICE CONTAINER TO REMOVE SPILLS AND/OR FOOD DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS, FLOOR DRAIN AND WALLS HEAVLY ENCRUSTED WITH FOOD DEBRIS,SPIIL AND GREASE. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST DETAIL CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

Base deductions−23 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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